The GOODS from Chez Christophe

Burnaby, BC | Enchant both children and adults alike this Easter by setting a brunch table feast fit for even the most selective of palates. From savoury baked goods like the egg-centric Ramequins au Fromage with Swiss Gruyere to his sweet, handcrafted chocolate egg sculptures, Burnaby Height’s Chez Christophe Chocolaterie Patisserie (4712 Hastings Street) is the destination for all things edible on Easter.

“Enjoying Easter brunch on Easter Sunday is a tradition for my family,” says Christophe Bonzon, Swiss-trained master confectioner and owner of Chez Christophe Chocolaterie Patisserie. “The pastries we offer at the shop are perfect for any breakfast table. And, of course, we are continuing with the European tradition of artistic Easter chocolate eggs. Our hope is that whatever our customers choose, be it biting into a hot buttery croissant or cracking open a chocolate egg, our creations will make their stomachs happy on this day of family gathering.”

Chez Christophe’s savoury “viennoiserie” pastries also include the Parmigiano Rosemary Scone and Flutes, Cracked Sea Salt flutes, brioche, and classic croissants. For those with a sweet tooth, options include the Pain au Chocolate with Hazelnut, Double-Baked Croissant with Pecan Maple Syrup, Chausson aux Pommes, and Double Baked Pain au Chocolate with Hazelnut Cream. And, for those who love to spread jam on their scones or croissants, be sure to pick up some artisanal jam made in-house with fresh, locally-sourced fruits. In addition, there will also be a selection of cakes. Prices start from $2.50 per piece.

Bonzon has added to his collection of contemporary Easter chocolate eggs this year with a new coconut sculpture. His popular intricate lattice wrapped showpiece with surprise-packed golden egg makes a return, as well as the egg-within-an-egg and whimsical poulette. Prices range from $19.95 for a small egg to $65 for an extra large. Limited quantities are available starting March 16, 2015. Gift baskets available. Pre-orders welcome. For more information, please visit www.christophe-chocolat.com.

DETAILS

4712 Hastings St, Burnaby, BC, V5C 2K7
Telephone: 604.428.4200 | Email: info [at] christophe-chocolat.com
Web: www.christophe-chocolat.com | Twitter | Facebook | Instagram
Hours: Tuesday-Saturday 8:00am to 6pm | Closed Sunday/Monday

Gallery

Key People

Christophe Bonzon, Co-Owner & Executive Pastry Chef
Jess Bonzon, Co-Owner

About Chez Christophe

The story of Chez Christophe is a story of love and passion – your Artisans love for sharing his creations and a little bit of his Swiss origins by introducing you to a small taste of Switzerland. Christophe Bonzon discovered chocolate at the age of ten when he was helping his mother make chocolate truffles as a gift for Christmas. Since then the passion for sweet food never left him. Christophe is a Swiss trained “Confectioner” or in more familiar terms Pastry Chef/Chocolatier. Alongside chocolate another of his passions is creating artistic sculptures with sugar. For the meticulous Christophe, his art lies in “the freedom of creativity and my passion for creating artistic sculptures with sugar and chocolate – the opportunities to transform are endless.”

Christophe’s resumé is studded with a decade full of intense apprenticeships and coursework in the fine art of pastry and chocolate, both in his native Switzerland and in France. Amongst many other institutions he has studied under some of Europe’s grand masters at Zurich’s Chocolate Academy, and at l’Ecole du Grand Chocolat Valrhona in France. Various professional postings followed, including as pastry chef at Confectionary Schneider in Switzerland, followed by Choux Cafe in Western Australia. Christophe worked as an Executive Pastry Chef at one of the finest French Pastry Shops in Perth.

More recently Christophe was the Executive Pastry Chef at the award-winning CinCin Restorante in Vancouver, Canada. Christophe is a firm believer that you are constantly learning throughout your life for the learning curve never ends.